Chemical characterization of grape pomace and stalks within the circular economy approach

Adriana Rodrigues Machado, Glenise Bierhalz Voss, João Nunes, Jorge Paiva, Manuela E. Pintado

Resultado de pesquisarevisão de pares


The high production of wine generates a huge amount of by-products therefore, it is relevant to develop new studies for the use of these materials since they represent a loss of resources and cause an economic deficit in the production chain and environmental problems. Among the grape by-products, bagasse can be considered an essential solid biomass generated in the wine industry after the pressing and fermentation process. Another important residue of the wine industry is the stalk, a less rich raw material and simpler valorization. Due to these factors, the circular economy emerges as a new economic model of production that proposes the waste as resources or raw materials for the development of new products, being inserted back into the production chain . This work aimed to evaluate grape pomace and stalk's centesimal composition and total phenolic compounds. In this study, grape by-products, bagasse, and stalks, obtained from the vinification process of red grapes of the Vinhão cultivar, supplied by Quinta de Azevedo of the Sogrape group, were used. Analyses of the centesimal composition (humidity, proteins, lipids, ashes, fibers, and carbohydrates) of the grape pomace (G.P.) and grape stalk (G.S.) and analysis of the total phenolic compounds was carried out using the Folin Ciocalteau, the analysis were performed in triplicate, and the results were expressed on a dry basis. The results obtained in this experiment were for G.P. and G.S., respectively, moisture (%): 3.43±0.86 and 5.31±0.10; ash (%): 8.20±0.017 and 7.67±0.08; lipids (%): 3.38±0.11 and 0.60±0.05; protein (%): 9.85±0.51 and 3.28±0.04; dietary fiber (%): 49.37±1.75 and 39.04±1.57; carbohydrates (%): 75.00±1.44 and 82.55±0.08, the content of total phenolic compounds was 35.35±3.61 and stalk 21.68±0.10 mg EAG/g. Therefore, the use of by-products from the grape industry is feasible to enrich the nutritional value of human food using grape pomace and animal feed using grape stalks. The grape pomace flour is a source of fibers and phenolic compounds, being a viable option for reducing the environmental impact and adding value to the by-product.

Idioma originalEnglish
Número de páginas1
Estado da publicaçãoPublicado - 28 out. 2022

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